SyscoFastFavorites-catalog - Flipbook - Page 42
BANQUET
DID YOU KNOW?
7 Steps To Keeping
Food Safe During
Transport
CAN'T DECIDE? SEARCH CHAFING FUEL GUIDE
1. When transporting food, use
insulated containers that are
clean and in good condition,
without any cracks.
2. Hot foods should be cooked
to proper temperatures and
transported to their off-site
location at 135ºF or higher.
Insulated food carriers or hot
holding equipment on delivery
vehicles should be able to
maintain safe food temperatures
until arrival at the event. Hot
foods should remain in hot
holding equipment until service.
CHAFING FUEL
3. Use thermometers to monitor
temperatures of all time/
temperature sensitive foods.
Keep cold foods below 41°F
and hot foods above 135°F.
Document the food’s
temperature upon arrival.
SUPC #
Max. Burn Time
7094201 ✪
7094210 ✪
4783678 ✪
7094209 ✪
7094203 ✪
4783496 ✪
2 hr, Ethanol Gel
2 hr, Methanol Gel
4 hr, High Heat Wick
4 hr, Twist Cap Wick
6 hr, Twist Cap Wick
6 hr, Stem Wick
Pk
72 ea
72 ea
24 ea
24 ea
24 ea
24 ea
4. When reheating hot foods,
maintain an internal temperature
of 165°F for 15 seconds.
5. Remember to keep condiments
under 41°F and keep containers
or utensils sanitary.
6. Have a clean separate container
for ice that will be used in drinks.
Never use the same ice that was
used to keep foods cold.
7. Create a barrier over foods and
food service areas either under a
tent or other structure to protect
the food from bugs, dirt, and
other contaminants.
40
CAN'T DECIDE? SEARCH CHAFER GUIDE
FULL SIZE ECONOMY CHAFER
• Comes complete with a 21⁄2"d food
pan, dripless water pan, dome cover,
fuel holders, and interchangeable
handles (stainless steel and plastic)
• 141⁄2"w x 233⁄4"l x 13"h
• Packed 1 ea
SUPC #
8580300
8 qt Rectangular
✪ Top Seller
18/8 mirror
finish stainless
steel
Blue Item Numbers Indicate Sysco Branded Products
